Funeral Potatoes
User Reviews
5
Funeral Potatoes
Description
This casserole blends cubed frozen hash browns with a mixture of melted butter, cream of chicken soup, sour cream, finely diced onion, and a set of spices including salt, pepper, garlic powder, and onion powder. Shredded cheddar cheese is stirred into the mixture, which is spread evenly in a buttered baking dish.
The topping consists of cornflakes lightly crushed and combined with remaining melted butter before being sprinkled over the potato mixture. Baking at moderate heat develops a golden, crunchy topping contrasting the creamy interior.
Funeral Potatoes pairs well with roasted or smoked meats and can serve as a hearty side dish. The finely diced onion disperses subtle flavor throughout the casserole without large chunks.
For best results, use freshly grated cheese for smoother melting, as pre-shredded cheese may contain anti-caking agents that affect texture. Coarsely crush cornflakes by lightly pounding them in a bag for the ideal crunchy topping. Mincing onions finely ensures an even taste throughout each bite.
Ingredients
- 2 lb bag hash brown thawed, frozen, cubed
- 10 tablespoons butter melted, divided use
- 10 1/2 ounce can cream of chicken soup
- 2 cups sour cream
- 1/3 cup onion finely diced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups cheddar cheese shredded
- 3 cups cornflakes lightly crushed
- cooking spray
- 1 tablespoon parsley optional, chopped
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
- Place the hash browns, 4 tablespoons butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and cheddar cheese in a bowl. Stir to combine.
- Spoon the hash brown mixture into the prepared pan.
- Place the cornflakes in a bowl and add the remaining 6 tablespoons of butter. Toss to coat.
- Sprinkle the cornflake mixture over the potato layer.
- Bake for 40-45 minutes or until top is golden brown. Sprinkle with parsley if desired, then serve.
Notes
- Finely mince onions to ensure small, evenly distributed pieces in the casserole.
- Coarsely crush cornflakes by placing them in a sealed bag and lightly pounding with a rolling pin or mallet to achieve a crunchy topping.
- Use freshly grated cheddar cheese rather than pre-shredded for better melting and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 99mg | 33% |
| Sodium | 646mg | 27% |
| Potassium | 143mg | 3% |
| Sugar | 2g | 4% |
| Vitamin A | 1135IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 328mg | 33% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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